Stuffed Sweet Potato Skins
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 482
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 39
- Sodium
- 639
- Total: 2 hr
- Active: 40 min
Ingredients
4 medium sweet potatoes (about 8 ounces each)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 16.5-ounce can baked beans with bourbon and brown sugar (such as Bush's)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 scallions, sliced (dark green parts reserved for garnish)
1 jalapeño pepper, seeds and ribs removed, diced
1/2 cup sour cream
Juice of 2 limes
1 avocado, diced
1 10-ounce tube Mexican chorizo (or 4 links, casings removed)
Directions
- Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
- Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
- Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.